Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery rib, chopped
• 1 tablespoon crushed garlic
• 1 teaspoon thyme
• 1 (14.5 ounce) can black beans, drained
• 8 cups vegetable broth, divided
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can white beans, drained
• 1/2 teaspoon dried sage

Instructions

1. Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.